potato salad with cornichon and egg

I might be falling in love with cornichons; they're just the right amount of pickle. Four little guys are all it takes.

Ingredients

1 lb (about 4) red or yellow potatoes
2 ribs celery
1/4 red onion
1/2 cup chopped parsley
1/3 cup sour cream
1/3 cup mayonnaise
2 tsp dijon mustard
1 tsp kosher salt
1 tsp black pepper
4 cornichons
2 eggs, hard-boiled

6 sides

Directions

Wash potatoes, remove any eyes, and cut into 1" cubes. (I love the skin, but if you're a skin-hater then you'll want to peel your potatoes before cutting them.)

Put potatoes into a pot of salted water and bring to a boil. Reduce heat and simmer until you can insert a fork and easily remove it (about 15 minutes). Don't overcook. Drain potatoes and let cool.

Meanwhile, dice the celery and onion. Add them to a large bowl. Chop up the parsley and add to bowl. Add sour cream, mayonnaise, mustard, salt, and pepper. Mix well.

Chop up the cornichons and eggs. Fold them in along with the potatoes. Cover and chill before serving.

30 minutes